Eggnog Cookies

Ingredients

• 2 Eggs
• 1 pinch salt
• 50 g raw cane sugar
• 100 ml eggnog
• 60 g spelt flour (Type 630)
• 40 g cornstarch
• 1 tsp Baking powder
• 100 g dark chocolate couverture (at least 70% cocoa content)
• 160 g white chocolate
• 40 g Butter

Instructions

1. 1.

   Beat eggs, salt and sugar with a whisk or hand mixer until fluffy, giving the mixture volume. Stir in 20 ml eggnog. Mix flour, cornstarch and baking powder together and gently fold into the egg mixture.

2. 2.

   Fill the dough into a piping bag and pipe teaspoon-sized mounds onto a parchment-lined baking sheet.

3. 3.

   Bake in a preheated oven at 180 °C (160 °C fan; gas: level 2–3) for about 10 minutes, then cool on a wire rack.

4. 4.

   Melt dark chocolate couverture over a double boiler and brush it onto the underside of the cookies. Optionally decorate the tops as well.

5. 5.

   Break white chocolate into small pieces, combine with butter and remaining eggnog over the hot water bath to make a smooth mixture. Chill for at least 1 hour. Whip the mixture into a light cream with a hand mixer. Pipe the cream onto half of the cookies, place the second half on top, and let set.